Corn Pancakes with Fresh Cherries and Yogurt

Serves 4 for snack or dessert, plus extra batter

For the cherries:  1/2 pound pitted sweet cherries, halved

1 tablespoon sugar

1 tablespoon white wine

For the pancakes:  2 tablespoons butter, melted and cooled slightly, plus more for greasing the pan

1/2 cup (2-1/2 ounces) all-purpose flour

1/2 cup (2-1/2 ounces) stone-ground cornmeal

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup buttermilk

1/4 cup milk

1 large egg

For topping: 4 tablespoons plain Greek yogurt or other thick yogurt (Port Madison Farm's goat yogurt is delicious!).

1. Combine the cherries, sugar, and wine in a small saucepan over medium heat. Cook, stirring occasionally, until cherries are softened but not mushy, 5 to 10 minutes. Set aside to cool.

2. Meanwhile, stir together the flours, sugar, baking powder, baking soda, and salt in a large liquid measuring cup. Combine the buttermilk and milk in a bowl. Stir the egg into the melted butter, then stir the egg-butter mixture into the buttermilk mixture.

3. Dump the liquid ingredients all at once onto the dry ingredients.  Whisk until just barely combined. Heat a large skillet or griddle over medium-high and grease with butter. Pour as many four-inch pancakes as will comfortably fit. Flip and finish cooking. Cook remaining pancakes, greasing pan and reducing heat as necessary.

4. Place a pancake on a plate and top with 1/4 of the cherries and 1 tablespoon yogurt. Repeat with the remaining pancakes. Serve immediately.

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